Thai Sweet Potato Soup with Roasted Cashews: Easy Gluten Free – Helen Tzouganatos

Easy Gluten Free by Helen Tzouganatos

Published by Plum

RRP $39.99,

Photography by Jeremy Simons

 

SERVES 4–6 DF, GF, VG
Sweet potato is beautiful in soups because it has a thick, creamy texture when pureed and carries other
flavours well, particularly spices that balance its natural sweetness. If you love extra heat feel free to
increase the quantity of curry paste in this recipe; I keep mine fairly mild so it’s family friendly.” p 91

 

1 tablespoon coconut oil
1 onion, finely chopped
1 tablespoon finely grated ginger
2 garlic cloves, finely grated
2 tablespoons gluten-free Thai red curry paste
1 kg sweet potatoes, peeled and cut into
3 cm cubes
1 tablespoon gluten-free tamari or coconut aminos
750 ml (3 cups) gluten-free vegetable stock
125 ml (1/2 cup) coconut milk
juice of 1 lime
sea salt flakes and freshly ground black pepper
handful of chopped roasted cashews,

 

to serve

handful of coriander leaves, to serve

 

Melt the coconut oil in a large saucepan over medium heat, add the onion and sauté for 5 minutes or until softened. Add the ginger, garlic and curry paste and sauté for another 2 minutes.

Add the sweet potato, tamari or coconut aminos and stock. Reduce the heat to low and simmer, covered, for 20 minutes or until the potato has softened. Take the soup off the heat and stir in the coconut milk and lime juice.
Blitz with a hand-held blender or in a food processor until smooth and creamy.

Adjust the seasoning to taste. Ladle the soup into bowls and top with cashews and coriander.

NOTE
• Sweet potatoes are a great source of fibre, vitamins and beta-carotene,
a powerful antioxidant that gives orange fruits and vegetables their colour.

 

Simple Chocolate & Hazelnut Cake: Easy Gluten Free – Helen Tzouganatos

Easy Gluten Free by Helen Tzouganatos

Published by Plum

RRP $39.99,

Photography by Jeremy Simons

 

This cake is so easy to make and so delicious – I think hazelnut meal is my new favourite ingredient. It was our daughters birthday, I made the cake and grandson decorated – with ALL the decorations.  It was delicious.

When I was growing up I loved smearing chocolate hazelnut spread on white bread as an afternoon treat.
Thankfully supermarkets now stock organic dairy-free chocolate hazelnut spreads that are much tastier
and cleaner than the leading brands. Hazelnut meal is fantastic for baking because it has a buttery, nutty
flavour and keeps cakes incredibly moist without the need for added fat. This cake is super quick to whip
up and the two-ingredient chocolate ganache couldn’t be easier.” p258

 

6 eggs
310 g (1 1/3 cups) caster sugar
330 g (3 cups) hazelnut meal (see Note)
2 teaspoons gluten-free baking powder
pinch of sea salt flakes
chopped hazelnuts, to decorate

GANACHE
150 g (¾ cup) dairy-free chocolate
hazelnut spread
60 ml (¼ cup) coconut cream

Preheat the oven to 160°C (fan-forced). Grease and line a 20 cm
round cake tin with baking paper.
Using an electric mixer, beat the eggs and sugar for 3 minutes or until
light and fluffy. Add the hazelnut meal, baking powder and salt and
mix until just combined.
Pour the batter into the prepared tin and bake for 50 minutes or until
a skewer inserted in the centre comes out clean. Cool in the tin for
10 minutes, then turn out onto a wire rack to cool completely.
To make the ganache, place the chocolate hazelnut spread and
coconut cream in a small saucepan over low heat and stir until
smooth and well combined.
Pour the ganache over the cooled cake. Using a spatula, spread it
right to the edge and smooth the surface, allowing a little ganache to
drizzle down the side of the cake. Decorate with chopped hazelnuts,
then cut into slices and serve. Leftover cake will keep in an airtight
container at room temperature for up to 5 days.

NOTE
• You can replace the hazelnut meal with almond meal if you like. It will
have a finer texture and a milder flavour but will be just as delicious.

#FridayFreebie : Easy Gluten Free – Helen Tzouganatos

Easy Gluten Free by Helen Tzouganatos

Published by Plum

RRP $39.99,

Photography by Jeremy Simons

Description:

Discover how easy it is to cook delicious, gluten-free food for the whole family, every night of the week, with Helen Tzouganatos, host of the SBS Food series Loving Gluten Free.

Easy Gluten Free makes cooking for the family simple with more than 100 delicious recipes: enjoy favourites such as pizza, pasta and breads as well as soups, salads, hearty mains and desserts you won’t believe are gluten free!

Inside you’ll also find tips on what to keep in your pantry, on the different gluten-free flours and how to use them, as well as a guide to cooking different grains and seeds.

Recipes include: Easy Bowl & Spoon Gluten-Free Loaf; Leek & Mushroom Tart in Shortcrust Pastry; Cauliflower Pizza 3 Ways; Roasted Miso Pumpkin & Rocket Salad; Greek Horiatiki Salad; Hearty Chicken Drumstick & Vegetable Soup; Smashed Pea & Corn Fritters with Lime Avocado; Slow-cooked Beef Ragu Rigatoni; Best-ever Beef Lasagne; Crispy Salt & Pepper Squid; Sticky Pork Ribs with Tamari Honey Mustard Glaze; Molten Chocolate Puddings; Raw Mango Macadamia Cheesecake and many more.

AUTHOR INFORMATION

Helen Tzouganatos is a television presenter, passionate home cook and recipe developer, specialising in delicious gluten-free food made from scratch. Helen’s gluten-free journey started 12 years ago when she was diagnosed with coeliac disease. She began sharing her passion for simple gluten-free food in 2015 via her blog, http://www.helentzouganatos.com, and today she hosts SBS television show Loving Gluten Free. Helen lives in Sydney with her husband, Spiro, and three children, Vasili, Sofia and Ruby.

 

**I have 5 copies of this amazing cook book to giveaway. To enter, comment  which recipe you would love to make if you had a copy of this book. (Entries open to Australian residents only)  Entries close 4/9/020 winners will be randomly selected **

Easy Bowl and Spoon Gluten Free Loaf: Easy Gluten Free – Helen Tzouganatos

‘Easy Gluten Free by Helen Tzouganatos, Published by Plum, RRP $39.99, Photography by Jeremy Simons’  

 

Gluten Free cooking is my new “everyday”, I love this book!

 

Easy Bowl and Spoon Gluten Free Loaf

MAKES 1 LOAF DF, GF, V
Baking doesn’t get much easier than this. Unlike regular bread, which requires kneading, all you need to
do with this loaf is mix the ingredients in a bowl like a cake batter, then pour into a tin for a light, fluffy
loaf (not dense and heavy, as gluten-free bread can often be). Tapioca is fantastic in gluten-free bread
because it gives it a soft, bouncy texture, and buckwheat injects a nutritious boost of protein, fibre
and antioxidants. Get creative and replace the sesame seeds with chia seeds, poppy seeds, linseeds or
pumpkin seeds, or you could even go seedless. All combinations are delicious.” p29

 

1 teaspoon caster sugar
7 g sachet dried yeast
2 eggs
3 tablespoons extra-virgin olive oil,
plus extra for drizzling
1 teaspoon apple cider vinegar
210 g (1 3/4 cups) tapioca flour, sifted
210 g (1 3/4 cups) buckwheat flour, sifted
2 teaspoons sea salt flakes
1/2 teaspoon xanthan gum
sesame seeds, for sprinkling

Place the sugar, yeast and 300 ml of lukewarm water in a jug and whisk to combine. Leave to stand for 10–15 minutes or until the mixture foams.

Whisk the eggs in a separate bowl, then stir in the olive oil and vinegar.

Combine the flours, salt and xanthan gum in a large bowl and make a well in the centre. Pour the yeast and egg mixtures into the well and mix with a spoon until well combined.

Grease a 20 cm × 10 cm loaf tin with olive oil and sprinkle sesame seeds on the base and sides to create a seeded crust. Spoon the dough into the tin and cover with plastic wrap. Place in a warm place for about 1 hour or until the dough has almost doubled in size.

Meanwhile, preheat the oven to 200°C (fan-forced). Drizzle olive oil over the risen dough and sprinkle with sesame seeds. Bake for 45 minutes or until golden. Remove the tin from the oven and immediately transfer the bread to a wire rack to cool (this will help the crust stay crisp). Leave to cool for a few hours before slicing.

The loaf will keep in an airtight container at room temperature for 3 days or in the fridge for 1 week. Alternatively, slice it and freeze for up to a month. Frozen slices toast well – no thawing required.

TIP
• Don’t slice the bread while it’s still hot as it will be gummy and sticky.
You need to let the steam inside settle for a few hours first.
VARIATION
• Replace the buckwheat flour with tiger nut flour for a slightly sweeter
loaf that is equally nutritious.

#MeatFreeMonday : Smoked JackFruit Tacos – Global Vegan – Ellie Bullen

The Global Vegan by Ellie Bullen,

Published by Plum

RRP $34.99

Photography by Ellie Bullen

 

“These tacos combine some of my favourite Mexican and Vietnamese flavours. This recipe was inspired by the eggplant tacos at Leeroy’s Vietnamese restaurant in Canggu, Bali. I fell in love with them and they’re a must-try if you’re in the region! p144

Makes 6
2 teaspoons avocado oil
400 g can young jackfruit, drained and rinsed, roughly chopped
1 teaspoon smoked paprika
1 tablespoon finely diced red onion
2 teaspoons chipotle sauce
2 tablespoons tomato paste
¼ teaspoon five spice powder
6 small soft flour tortillas
75 g (1 cup) finely shredded red cabbage
1 carrot, julienned

Tamari–maple sauce
2 tablespoons tamari or soy sauce
1 tablespoon pure maple syrup
1 teaspoon sriracha chilli sauce

To serve
handful of coriander leaves
2 tablespoons crispy fried shallots
1 teaspoon chilli powder
lime wedges

Heat the oil in a frying pan over medium heat. Add the jackfruit, paprika and red onion and sauté
for 1 minute. Add the chipotle sauce, tomato paste, five spice powder and 3 tablespoons of water and simmer, stirring occasionally, for 8 minutes or until the jackfruit is soft and cooked through. Break up the jackfruit using the back of a fork so that it appears ‘shredded’.

Meanwhile, combine all the tamari–maple sauce ingredients in a small bowl. Set aside.

Fry the tortillas in a dry frying pan over high heat for 15 seconds on each side, then transfer to serving plates.
To assemble the tacos, divide the cabbage, carrot and jackfruit mixture among the tortillas.
Top with a few coriander leaves, crispy fried shallots and a good pinch of chilli powder.

Drizzle over the tamari–maple sauce and serve with lime wedges on the side.

My New Favourite Slice

Yesterday I made my version of The Global Vegan’s Peanut Butter Crackle Slice ( I have an allergy to peanuts so used almond butter/paste). This is my new go to, must have dessert/snack/slice.  Sweet but with only a 5 dates for sweetness, a little salt to balance, cranberries and coconut for contrast in texture and a little more sweetness,  crunch – the puffed rice and the coconut oil or cocoa butter to hold all together and I used 70% cacao dark chocolate to melt and put on top. This is a raw slice so aside from the melting of chocolate and oils no cooking required – just pop in the freezer for an hour or two.  This is divine! Dairy free, gluten free, processed sugar free, it has a good wack of protein and good oils.  Perfect!

#MeatfreeMonday Baked Mac No Cheese: The Global Vegan – Ellie Bullen

The Global Vegan by Ellie Bullen,

Published by Plum

RRP $34.99

Photography by Ellie Bullen

 

 

p150  Mains

“The mac-no-cheese recipe in my first cookbook turned out to be the most popular dish. It was
amazing to hear from so many people who cooked and loved the recipe, whether they made it for
their family, friends or just themselves. It’s a truly delicious meal, so I wanted to share a fun, new
version in this book, inspired by my travels in the United States where mac ‘n’ cheese is on menus
everywhere. I noticed that bacon was often added to the dish, so I’ve added coconut bacon to this
recipe to give it a special twist.” p150

 

Serves 4
250 g macaroni
350 g peeled and deseeded pumpkin, roughly chopped
3 tablespoons nutritional yeast flakes
3 tablespoons soy or almond milk
1 teaspoon freshly ground black pepper
½ teaspoon sea salt
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons olive oil
3 tablespoons cashews
100 g cauliflower florets
100 g broccoli florets
2 tablespoons Coconut Bakon (see page 289)
2 tablespoons Parmesan Crumble (see page 265)

Preheat the oven to 160°C fan-forced.

Bring a saucepan of salted water to the boil and cook the pasta according to the packet instructions. Drain and rinse under cold running water, then set aside.

Meanwhile, bring another saucepan of water to the boil, add the pumpkin and cook for 8–10 minutes or until tender. Drain and transfer the pumpkin to a blender, along with the nutritional yeast flakes, soy or almond milk,
pepper, salt, onion powder, garlic powder, oil and cashews. Blend on high until smooth.

Refill the saucepan with water and bring to the boil again. Add the cauliflower and cook for
3 minutes, then add the broccoli and cook for a further 2 minutes. Drain and place in a baking dish.
Add the pasta to the baking dish and pour over the pumpkin sauce. Mix well so that the pasta is fully coated.

Sprinkle over the coconut bakon and parmesan crumble and bake for 20 minutes or until golden.
Remove from the oven and allow to cool for 5 minutes before serving.

 

**PARMESAN CRUMBLE**

This simple savoury crumble is wonderful sprinkled over pasta dishes and bakes.

Makes about 1 cup

50 g (1/3 cup) cashews

1/3 cup nutritional yeast flakes

1 tablespoon hemp seeds

1/2 teaspoon sea salt flakes

Place the ingredients in the small bowl of a food processor and pulse 4–5 times or until the cashews have broken down to a rough crumble. Store in an airtight container in the fridge for up to 1 month.

 

 

 

#MeatFreeMonday – Cauliflower Steaks with Red Hummus: More – Matt Preston

More

Matt Preston Published by Plum

RRP 39.99

Photography by Mark Roper

“I don’t really understand the attraction of fake meat that bleeds. Who is it going to attract? For me, part of the attraction of plant-based dishes is precisely that they don’t bleed. It’s probably something to do with carnivore guilt. Still, for that section of society here’s a steak that comes swimming in something sort of red that doesn’t involve a laboratory Petri dish. ” p75

Cauliflower Steaks with Red Hummus

 

2 teaspoons cumin seeds
juice of 1 lemon
60 ml (¼ cup) olive oil
sea salt and freshly ground black pepper
35 g (¹⁄3 cup) currants
finely grated zest of ½ lemon
2 small heads cauliflower
¹⁄3 cup flat-leaf parsley leaves

RED HUMMUS (AKA MUHAMMARA)

150 g roasted red capsicum (from a jar is fine)
60 g (½ cup) walnuts, toasted
400 g can chickpeas, rinsed and drained
2 garlic cloves, crushed
1 tablespoon tahini
1 tablespoon harissa
2 teaspoons ground cumin
2 tablespoons freshly squeezed lemon juice
2 small ice cubes
2 tablespoons olive oil
sea salt and freshly ground black pepper

 

Preheat a barbecue at plate with a lid on medium–high.
Combine the cumin seeds, tablespoons of the lemon juice and tablespoons of the olive oil in a bowl. Season well.

While your barbecue heats up, combine the currants, lemon zest, remaining lemon juice and remaining oil in a bowl. Season with salt and set aside so the currants plump up a bit.

Cut each cauliflower into 1. cm thick steaks, leaving the base intact, you will get about three steaks from each cauliflower. Save any leftover cauliflower for making rice to go with the Sri Lankan beetroot and cashew curry on page 236.

Brush the cauliflower steaks with the cumin mixture and place on the barbecue at plate. Close the lid and cook for 5 minutes or until golden and nicely charred. Turn over and cook for another 5 minutes or until the cauliflower is tender and golden.

Meanwhile, make the red hummus. Blitz the capsicum and walnuts in a food processor until almost smooth. Remove half and place in a bowl. Add the chickpeas, garlic, tahini, harissa, cumin, lemon juice and ice cubes to the processor and blitz until almost smooth.

With the motor running, add the oil in a thin, steady stream until smooth and well combined. Season with salt and pepper.

Add the parsley to the currants and toss together well. Spread the hummus over serving plates. Top with the reserved capsicum and walnut puree followed by the cauliflower steaks. Sprinkle with the currant mixture and serve.

 

**MEATY ADDITION: Reduce the cauliflower to 1 and serve with Barbecued white fish fillets see page 275 or 4 Barbecued or chargrilled chicken breast fillets see page 260.

Pumpkin, Potato & Peanut Thai Red Curry: More – Matt Preston

Super easy and delicious – Matt Preston makes cooking wholesome and delicious food easy.

 

More

Matt Preston

Published by Plum

RRP 39.99

Photography by Mark Roper

“Lawd luv a tray bake. Less washing up and loads of crusty burnished bits around the edges to pick at as a cook’s treat.” p202

1 tablespoon melted coconut oil
1 onion, cut into wedges
2 tablespoons Thai red curry paste
70 g (¼ cup) crunchy peanut butter
½ bunch coriander, leaves picked, stalks and roots cleaned and finely chopped
400 ml can coconut cream
2 tablespoons soy sauce or tamari
juice of 1 lime and  4 kaffir lime leaves
2 tablespoons coarsely grated palm sugar
1.2 kg butternut pumpkin, peeled, deseeded and cut into 5 cm pieces
3 large coliban potatoes, peeled and quartered lengthways
80 g (½ cup) salted roasted peanuts, coarsely chopped
2 tablespoons coconut flakes, toasted
steamed rice, to serve
SERVES 4

 

Preheat the oven to 200°C/180°C fan-forced. Heat the coconut oil in a flameproof roasting tin over medium heat.

Add the onion and cook, stirring, for 2– 3 minutes or until softened. Add the curry paste, peanut butter and coriander stalk and root and cook for 1 minute or until aromatic.

Stir in the coconut cream, soy sauce or tamari, half the lime juice, the kaffir lime leaves and sugar until well combined and bubbling.

Remove the tin from the heat. Add the pumpkin and potato and carefully toss until well coated. Place in the oven and bake for 1 hour or until the vegetables are tender and starting to char around the edges. Squeeze over the remaining lime juice, top with the peanuts, toasted coconut flakes and coriander leaves and serve with steamed rice.

#MeatFreeMonday – Butternut Pumpkin with Lemon Tahini and Miso Granola: Community (New Edition) – Hetty McKinnon

More pumpkin goodness fro you.

Community: New Edition

 Hetty McKinnon

Published by Plum

RRP $39.99,

Photography by Luisa Brimble

 

Sweet butternut pumpkin drizzled with earthy, lemon-scented tahini is a simple salad in itself. Here, I’ve taken this reliable dish to another level with the addition of savoury granola. Miso and chilli sauce bring the umami, and work in tandem with the maple syrup, resulting in a uniquely savoury granola with just a whisper of sweet. This recipe makes a lot of granola – perfect for gifting or keeping in the pantry for snacking and salad topping. It can be stored in an airtight container for several months. You can also vary the nuts and seeds: pumpkin seeds, walnuts, almonds, cashews would all work – just keep the ratios the same.“p205

 

Butternut Pumpkin with Lemon Tahini and Miso Granola

1 large butternut pumpkin (about 1.5 kg), peeled and cut into thick wedges
80–100 ml extra-virgin olive oil
1 teaspoon smoked paprika
1 teaspoon ground coriander
handful of flat-leaf parsley leaves
sea salt and black pepper

LEMON TAHINI
90 g (1⁄3 cup) tahini
juice of ½ lemon
1 tablespoon extra-virgin olive oil
1 garlic clove, finely chopped
sea salt and black pepper

MISO GRANOLA (MAKES 3 ½ CUPS)
100 g (1 cup) rolled oats
½ cup shelled pistachios, roughly chopped
½ cup hazelnuts, roughly chopped
½ cup sunflower seeds
¼ cup sesame seeds
1 tablespoon fennel seeds
1 teaspoon sea salt
2 tablespoons white miso paste
2 teaspoons chilli sauce, such as sriracha, sambal oelek, gochujang (or use dried chilli flakes)
3 tablespoons olive oil
1 tablespoon maple syrup (or brown sugar)

 

Preheat the oven to 220°C.  Place the pumpkin on a baking tray, drizzle with the olive oil and scatter over the paprika, coriander and a generous amount of salt and pepper.
Using your hands, massage the oil and spices into the pumpkin pieces until they are well coated. Spread them in a single layer on the tray, and bake for 30–40 minutes, or until the pumpkin is tender, flipping over halfway through. Insert a knife or skewer to test for doneness.

For the lemon tahini, whisk together the tahini, lemon juice, olive oil and garlic until well combined. Season with salt and pepper.
Whisk in about 125 ml (½ cup) of water, a tablespoon at a time. The sauce will become thick – simply keep adding water and whisking until the mixture is the consistency of thickened cream.

For the miso granola, reduce the oven to 180°C and line a baking tray with baking paper. Place all the ingredients in a bowl and toss to combine. Spread the mixture onto the prepared tray and bake for 20 minutes, stirring once, until golden.
Allow to cool completely, then break the granola into smaller pieces using your hands.

To serve, place the pumpkin on a plate and drizzle with the lemon tahini. Top with 3–4 tablespoons of miso granola and finish with the parsley leaves.